Bring
the sugar and water slowly to the boil, stirring over low heat.
Add
half the lemon rind and fast boil for 3 minutes.
Add
the quince slices and poach over low heat for 20-25 minutes, or
until they are tender.
Lift
out the fruit with a draining spoon and fast boil the syrup for 5
minutes.
Add
the remaining lemon rind, the juice of the lemon, chopped apples and
apricots to the syrup.
Simmer
uncovered, stirring often, until the apples collapse.
Discard the lemon rind and sieve or liquidize the fruit in a
blender.
Dissolve the gelatine in a little hot water and stir into the apple
purée.
Beat
well.
Set
aside to cool.
Rinse
out a 2 pt (1 liter) ring mould with cold water.
Arrange the quince slices in a pattern.
Spoon
in cold apple purée, taking care not to
jumble the quince slices.
Leave
in the refrigerator for about 3 hours to set.
Unmould and serve in slices with fromage blanc
or crème
fraîche (below).
Serves 6-8
Note :
Use only
very ripe quinces, when the skins are bright yellow and the fruits scent
the room. Even then they can be tough; you need a very sharp knife and
peeler - and more time than it takes to prepare apples. Drop the fruit
into water acidulated with extra lemon juice as you work.
Instead of
quinces to decorate the mould and flavor the syrup you can use
nectarines. Quarter 3 large ones, simmer them and then skin them - the
skins will tint the syrup pink.